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Chocolate Peanut Butter Oatmeal Stout 2.0

227 calories 25 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ottowerks
Calories: 227 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Friday August 31st 2018
1.068
1.019
6.4%
28.91
40.46
5.47
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 59.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 19.9%
1 lb American - Victory1 lb Victory 34 28 6.6%
0.6 lb American - Chocolate0.6 lb Chocolate 29 350 4%
0.6 lb United Kingdom - Chocolate0.6 lb Chocolate 34 425 4%
0.4 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 2.6%
0.5 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.3%
15.1 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Warrior0.5 oz Warrior Hops Pellet 16.7 Boil 60 min 28.91 100%
 
Mash Guidelines
Amount Description Type Temp Time
qt Fly Sparge 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
6 oz Peanut Butter Extract Flavor Kegging 0 min.
6 oz Cocoa Nibs Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Tampa Northwest 160613
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Found a recipe here, but he used peanut butter powder, I edited it to change the powder to extract.

Make sure to soak the cocoa nibs in vodka overnight before you dump into your 2nd Ferm.

The peanut butter extract will not give you an massive peanut butter taste, but more of a back end. You can ramp that up if you want.

Had to change up the recipe a bit a So Brewery did not have the base malt or yeast. The old recipe used UK Maris Otter Pale, and White Lab British Ale Yeast WLP005

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 14:30 UTC
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